Mixed Vegetable Salad with Crunchy Noodles

4 servings

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Mixed Vegetable Salad with Crunchy Noodles Ingredients

DRESSING	2 pk MAGGI 2-Minute Noodles;
1 Flavour sachet from MAGGI	Oil for shallow frying
; Noodles	100 g Asparagus or French beans;
1/4 c Olive oil	1 c Cherry tomatoes
2 tb Wine vinegar	100 g Butternut pumpkin cubes;
1 ts Honey	1 Yellow pepper; sliced
SALAD	1 Red pepper; sliced
4 c Hot water	50 g Snow pea shoots; (optional)

Instructions for Mixed Vegetable Salad with Crunchy Noodles

Prepare the dressing by whisking all the ingredients together in a small bowl. Set aside. Bring the water to the boil in a saucepan. Break the noodle cake in half and add to the water. Cook, stirring, for 1 minute or until the noodles separate. Drain thoroughly. Heat 2-3 cm oil in a large frying pan. Add one third of the noodles and fry for 2-3 minutes or until light golden brown. Drain the noodles on absorbent paper. Repeat with the remaining noodles. Layer the noodles and vegetables in a glass bowl. Sprinkle each vegetable layer with the salad dressing. Serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: PastaCuisine: Uncategorized